"His creative, imaginative cuisine has its roots in logic commonsense, craft skills of the highest order, and a focus on raw materials of the finest qualities...."
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Starters
SMOKED SALMON CAKE WITH CHIVE CREAM CHEESE
Food trends come and go but this is one recipe that has stood the test of time at Dunbrody and once you’ve taken your first bite you’ll understand why.
It is perfect for a dinner party as it can be prepared several hours in advance, ready to be brought back to room temperature and dressed with a little salad.
BALLYSTRAW MUSSELS
Everyone loves a bowl of steaming fragrant mussels.
They should be fat, juicy and smothered in heaps of garlic and herb flavoured cream. For a change I like to cook them on the barbecue over some hickory wood chips, which imparts a very subtle flavour to the dish.
KILMORE QUAY CRAB AND WATERCRESS SPRING ROLL
Frozen spring roll wrappers are readily available from Oriental supermarkets and just need to be thawed out before using.
For a slightly different but equally good result use two layers of filo pastry cut into 25 cm/10 in squares for each spring roll.
POTATO AND CABBAGE SOUFFLE
I have made this recipe a thousand times and it always works so please don’t be afraid to give it a go.
You can actually put these soufflés in the oven twice to rise a second time just before serving. I normally use leftover cooked potatoes or mash but you can steam or boil them whole specially. Just leave them to cool completely before peeling and grating.
MINI SHEPHARDS PIE
I could never tire of a plate of Shepherds pie and in my mind it is one of the world’s great classics.
This is a version that I have developed over the years but the main ingredients are still the same. You could also use the leftovers from the Sunday roast leg of lamb instead of the mince with excellent results.
IRISH GOAT’S CHEESE AND WILD MUSHROOM TERRINE
This is one of my favourite starters.
The sautéed mushrooms complement the saltiness of the goat’s cheese perfectly. It is good as a cheese course or cut into small wedges and serve as part of an antipasti platter with Parma ham, oven dried country tomatoes and some crostini (see recipes page 00 and 00). It also makes great picnic food with my apricot chutney (see recipe page 00) as it is so easy to transport – the possibilities are endless.
SEARED COD WITH FENNEL FONDUE
Judging exactly how long the cod takes to cook can be difficult to put a time on as they vary so much in thickness.
A good tip is to keep an eye on the side of your fish fillets whilst they are frying in the pan. When they look half way cooked, turn them over and finish cooking them on the other side.
WEXFORD STRAWBERRY SALAD WITH A PEPPERED BLACKWATER CHEESE BASKET
This very simple starter is a masterpiece - everyone will think you’ve been slaving away in the kitchen for hours.
Choose the type of goat’s cheeses you use carefully as their flavour will determine the success of the dish.
